Beetroot and cocoa brownies
100g of soft butter 200g of dark chocolate, broken into small even pieces 400g of beetroot flesh, steamed until soft, skin removed 2 tsp of vanilla essence 230g of demerara sugar 3 eggs, lightly beaten 25g of cocoa powder 100g of plain flour
Preheat your oven to 180 degrees and line an 8 x 10inch tin with parchment.
Place the butter and sugar into a saucepan and melt over a low heat, set aside.
Blitz the beetroot draining any excess juice before you do. Stir the beetroot and vanilla into the chocolate.
Whisk the sugar and eggs until light and fluffy. Fold this into the beetroot mixture. Sieve in the flour and cocoa and stir everything until completely combined.
Scoop the mixture into the tin and flatten it out. Bake for 25 minutes and allow to cool in the tin. Cut into squares before serving.